2 bacon slices, cut into bits --(I used local Jerry’s Meats double-smoked bacon)
¼ red onion, diced
1 garlic clove, minced
1 lb. fresh Brussels sprouts of similar size, trimmed, and halved lengthwise
¼ teaspoon freshly ground pepper
1 cup low-sodium chicken broth
1/4 teaspoon ground dry mustard
Brown bacon bits in a medium skillet over medium-high heat. Remove bacon to drain on a paper towel lined plate with a slotted spoon; reserving drippings in skillet.
Add onion to the skillet and saute, until translucent, about 3 minutes.
Add garlic and saute 30 seconds longer.
Add Brussels spouts and toss in drippings to coat. Season with freshly ground pepper.
Cook Brussels sprouts without disturbing for 2 to 3 minutes to slightly soften and lightly caramelize.
Add broth to deglaze while scraping bottom of skillet, including adding dry mustard seasoning.
Bring broth just to a boil, cover, reduce heat to medium low, and simmer for 8 minutes, just until sprouts are crisp-tender. Transfer sprouts to a serving dish with a slotted spoon, and top with cooked bacon bits. – Serve immediately ~ Enjoy!
Factoid: The name is "Brussels sprouts," not "Brussel sprouts" or "Brussel's sprouts" because they are named after the Belgian city of Brussels.